Spicy Tuscan Soup

The thermometers in Minneapolis hit record below zero temperatures this week so homemade soup was a must. This soup recipe was given to me by a coworker and originally an Olive Garden soup but I adapted it to be healthier, heartier and in my opinion, more flavorful. I expected it to taste good but was shocked at how amazing it turned out. It's simple yet spicy; hearty yet not too filling; creamy yet not fattening and yes...it contains Kale :). I made it with meat but you could easily make it vegetarian by substituting meatless crumbles.

Spicy Tuscan Soup

(adapted from Olive Garden’s Zuppa Toscana)
Servings: 6-7 (depending on your bowl size)

Ingredients:

- 2 medium russet potatoes (or 3 small ones)

- ½ small white onion, chopped

- 1 pound of Spicy Italian Sauage (in bulk, not with casein). For a Vegetarian soup use meatless crumbles instead of sausage

- 1-2 garlic cloves, minced

- 5 ½ cups Low Sodium Chicken Broth

- ½ cup milk (I used skim but use whatever you have in your house)

-4 cups chopped Kale (ripped off the vein)

- 1 can of garbanzo beans, rinsed and drained

- ½ tsp salt

- ½ tsp crushed red pepper flakes

Directions:

1. Poke holes in the baked potatoes and microwave them for 6-8 minutes (until tender). Set aside to cool.

2. Heat dutch oven to medium high and add onion and sausage to the pan. Cook 5 minutes then add garlic and continue to cook until meat is brown

3. While the meat is cooking rinse and chop the Kale and peel and dice the potatoes

4. Add broth and milk to the onions and meat once the meat is brown

5. Add kale, garbanzo beans, salt and crushed red pepper flakes

6. Simmer for 30 minutes and serve.